We’re Cooking: Indian Spiced Pumpkin Hummus


Pumpkins seem to be on every table this holiday season. From soup to pie, to decorations, pumpkins are proving they are not just something to be looked at and admired, they are also pretty tasty. I have become well loved for my Indian and Asian spiced pumpkin soup, having it be at the top of requests for our charity dinners and dinner parties, so wanted to take the same ideas for the soup and make it into a snack – voila, Indian Spiced Pumpkin Hummus. The idea is to puree it as smooth as you would the soup, with the consistency of a creamy hummus, but if pumpkin is too fibrous for you, feel free to use butternut squash instead.

We snacked on this Thanksgiving day watching football, pairing it with a zesty, soft herbs, wild flower and stone fruit filled, very dry Riesling from Brooks Winery in Willamette Valley. The fresh and floral wine, with just the right hint of earthiness and petrol paired perfectly with the spicy hummus.



Indian Spied Pumpkin Hummus
Two 14 ounce cans chick peas, drained and rinsed
One 14 ounce can pumpkin puree
1 teaspoon ground Garam Masala
1/4 teaspoon each ground cumin, cinnamon, ginger, black pepper and garlic powder
1/2 teaspoon salt, or to your taste
1 tablespoon chopped cilantro
2 tablespoons lemon juice
1/4 cup coconut milk or heavy cream
1/2 cup olive oil

Add the drained and rinsed chickpeas to a small pan over medium low heat. Add the spices, stir to coat the chick peas and cook until fragrant and slightly toasted, being careful not to burn the spices while cooking them just slightly, stirring often. About 5 minutes. Add to a food processor with the lemon juice and pulse for a few spins. Add the pumpkin, coconut milk and cilantro and process on low speed for 1 minute then drizzle the olive oil into the top of the food processor while it is spinning. Continue at a low speed until very smooth. Spoon into a serving dish and garnish with a drizzle of olive oil and cilantro. Serve with pita chips and a crisp glass of white wine.